In a mortar, pound the garlic to a paste with the caraway and salt. Stir in the lemon juice and harissa, mixing well, then add the olive oil. Beat with a fork or a small wire whisk to amalgamate and immediately pour over the grated carrots. Set aside at room temperature for about 30 minutes to develop the flavors.

Reproduced from the October 2007 Healthy Kitchens, Healthy Lives conference, The Culinary Institute of America.

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